• Instruction:Open up the squid tubes and scrub off any soft jelly-like substance, then score the inside of the flesh with a fine criss-cross pattern, making sure you do not cut all the way through. Cut the squid into 3 x 5 em (11/4 x 2 inch) pieces; Blanch the squid in a saucepan of boiling water for 25-30 seconds - each piece will curl up and the chis-cross pattern will open out, hence the name 'squid flower'; Remove and refresh in cold water, then drain and dry well; Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the black beans, onion, capsicum, ginger, spring onion and chili for about 1 minute. Add the squid and rice wine, mix well and stir for 1 minute. Sprinkle with the sesame oil and serve immediately.